Chestnut Soup
By Yankee Magazine|Sep 05 2007|
Hot or cold, makes an elegant appetizer to a formal dinner. When fresh chestnuts are not available, use canned or dried.
Yield
Serves 6-8
Ingredients
1 pound chestnuts, peeled
3 tablespoons butter
5 cups chicken stock
Salt and pepper
1/2 cup milk
1 cup cream
2 egg yolks
Chopped parsley or paprika
Instructions
To peel chestnuts, make an “x” on each round side, place in shallow pan, coat with vegetable oil, and bake at 400 degrees until shells split — about 10 minutes. Peel off shells. Sauté peeled chestnuts in butter 5 minutes. Add 2 cups stock. Simmer, partially covered, 10 minutes or until nuts are soft. Cool and puree in blender. Combine pureed nuts with remaining 3 cups stock. Add salt and pepper to taste and simmer 5 minutes. Combine milk, cream, and egg yolks. Add 1/2 cup hot liquid to egg mixture, blend with whisk, and return mixture to soup. Heat gently and serve. Garnish with chopped parsley or paprika.
